Monday, January 31, 2011

Cheese Sauce Three Ways + One

Melt butter over medium heat on the stove in a medium size sauce pan. Add two tablespoons of flour. Add 2 C of milk. Cook until thick and bubbly and make sure you constantly whisk so that it doesn’t stick to the bottom of the pan. After this step, you can turn this into just about anything.

For macaroni, add cheddar, American or Colby jack cheese. You can add as much cheese or as little as you like. Taste it until it’s good. I also like to add frozen ice cubes of pureed butternut squash. Pour over cooked pasta and eat.

For alfredo, add parmesan (1/4-1/2 C). You can also add Romano or whatever Italian type, white cheese you have on hand. You can add peas, chopped kale, steamed broccoli or chicken. Pour over cooked pasta and eat. 

For cheesy potatoes, add cheddar, American or Colby jack cheese. Or a combination of all three. Pour over peeled and sliced potatoes and bake covered at 350 for 35 min. Then bake uncovered for another 30 min. I also like to add about 1 Tbsp minced garlic to this sauce before I pour it over the potatoes.

This one isn't cheesy, but it starts the same way. After you have melted your butter, added flour and milk, add:

3 C chicken broth/stock
4-5 medium sized cooked and coarsly mashed potatoes
optional: chopped greens, garlic, bacon, bacon grease, sour cream, broccoli, shredded cheese

Cook until heated. Voila. Potato soup. 

No comments: